Butterfinger Blondies

Butterfinger Blondies have got to be put on your holiday baking list this year! Goodness, gracious, these cookie bars are sensational. These delightful treats are filled with Butterfingers pieces and then topped with a buttercream icing and more Butterfinger pieces on top. Seriously, these blondies are to die for! Each mouthful just slides down your throat giving such a incredible sensation of chocolate, caramel and, yes, the requisite sugar high that goes along with it! You will be licking your lips until you swallow the next bite. Chocolate lover’s, I hope you delight in this spectacular dessert and try it soon.

This recipe is where it all began! When I saw my first pin in January 2012 of these scrumptious looking Butterfinger Blondies it was all over! I had tried so hard to avoid FaceBook and, while I had heard of Pinterest, it was still fairly new then. But my daughter-in-law pulled up her Pinterest account while we were visiting for my granddaughter’s second birthday and all my self-control vanished in an instant.

I signed up for FaceBook because that was the only way I could get a Pinterest account. My first post on FaceBook was a picture of this luscious dessert. I thought to myself, wow, I HAVE to make this. It has been almost two years since I saw that original recipe and I finally got around to making it this past week.

I am deeply indebted to Six Sisters’ Stuff for posting this recipe a couple of years ago. Truly it was the inspiration of their picture that got me started in food blogging, Pinterest, FaceBook and other social media to begin with. I’m also grateful to Cookies and Cups for creating the original recipe. We have certainly enjoyed it. Thank you ladies, you have been quite an inspiration to me.

INGREDIENTS
COOKIE DOUGH:

• 1 cup Land ‘O Lakes unsalted butter softened
• 1 cup Dixie Crystals light brown sugar packed
• 1/2 cup granulated sugar
• 2 tsp. vanilla extract
• 2 large eggs
• 2 1/2 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1 tsp. baking soda
• 1/2 tsp. sea salt or kosher salt
• 2 cups coarsely chopped Butterfinger Bars approximately 16 “Fun Size” bars

BUTTERFINGER BUTTERCREAM FROSTING:

• 1/2 cup unsalted butter at room temperature (1 stick)
• 1/2 cup Crisco shortening no substitutes
• 2 1/2 to 3 cups Imperial powdered sugar (see note below)
• 1 tsp. vanilla extract
• 1 tbsp. milk
• 1/2 cup chopped Butterfinger Bars (approximately 4 “Fun Size” bars)
• Butterfinger Blondies | Can't Stay Out of the Kitchen

INSTRUCTIONS

1. COOKIE DOUGH:
2. Preheat oven to 350°.
3. Cream butter, sugars, vanilla, eggs, salt and baking soda in mixing bowl.
4. Stir in flour and chopped Butterfinger Bars just until combined.
5. Spread mixture into a 9×13 baking dish that has been greased or sprayed with cooking spray.
6. ....................................

for full recipes please see : cantstayoutofthekitchen.com

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